Hey everyone, another Monday is upon us. This is the last week my kids have off before school starts. I think there are mixed emotions in this household. I know that they miss their friends, but I know that they are going to miss being able to do whatever they want as well. Hopefully it will be an easy adjustment them getting up daily at a certain time again. Usually they are pretty good at it, but my 8-year-old has had some problems in the past of wanting to get up and stay up.
I can’t believe that I will have myself a 5th grader, a 3rd grader and a 1st grader. My boy’s are getting to be so big. They are all so different as well. My oldest is the biggest sports fan I have ever met, he’s a natural when he lays his hand on a ball and it’s scary! My 8-year-old is book and computer/gaming system freak, he could sit in front of a screen all day if I let him. And my 6-year-old is a wrencher, he loves taking things apart and putting them back together just like his dad. Then you have my daughter, who is turning into a big diva now that she will be turning 2. She know’s how to work mom and dad for sure.
What’s nice about living in a small community is that this is the same community that I grew up in! My kids go to the same school that I went to and my parents went to. They have had some of the same teachers as I have had (yes this is true). Honestly, I don’t think I could have picked a better place at this point in our lives to raise our children than right here where I’ve grown to know and love. So I’m happy that school is starting back again because it give everyone a chance to reconnect!
Anyways, who is ready for a great back to school recipe? This has been a family fave for years now. Like I’ve said before, we are a huge pasta loving family and probably eat it at least two times a week. My husband could have it more if I were to let him. This is a quick and easy week night meal for all you busy mom and dads out there who are running off to bring your children to all these different functions. Plus is saves well in the fridge and is just as good the next day!
- 1 (16 oz) pkg spaghetti
- 4 slices bacon
- 1 lb ground beef
- 2-3 cloves garlic, minced
- 1 (4 oz) can mushrooms
- 1 small onion, diced
- 3 eggs, beaten
- 1-1 1/2 cup heavy cream
- 1 cup Parmesan cheese
- Salt and pepper
- In large pot cook your pasta according to package directions, drain and return to pot.
- In skillet cook your bacon until crisp, remove; reserving drippings and drain on paper towels and crumble.
- In same skillet add your ground beef, garlic, onion and mushrooms and cook until beef is no longer pink, drain off fat.
- Pour your whipping cream over your spaghetti in pot, cooking on high until hot. Reduce heat to medium-high adding in your ground beef mixture and eggs, tossing until all pasta is coated. Cook for about 4 minutes.
- Stir in your cheese and seasonings and serve!
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